Chicken With Black Bean Sauce on Crispy Noodles

NOTE: Use fine vermicelli noodles for this dish. Cook only a few at a time as they puff up miraculously after a few seconds in the hot oil. Their texture contrasts well with the black bean sauce.

Cut the chicken into 2 inch chunks and put in a bowl or shallow dish. Pour in the rice wine or sherry and soy sauce, stir to mix. Marinate for 30 minutes.

Heat a large wok. Add the tablespoon of oil and when it is hot, add the ginger, garlic and red pepper. Stir-fry for about 1 minute, then add the marinated chicken and stir-fry over a very high heat for 4-5 minutes until brown.

Add the spring onions, stir, then add the bean sauce and chicken stock or water. Simmer for about 1 minute to finish cooking the chicken. Keep warm.

Meanwhile, heat the oil in a wok or deep frying pan. Add a quarter of the noodles (no more as they expand quite a lot) and fry for about 30 seconds, until puffed and very pale golden. Lift out with a slotted spoon or spoon strainer and drain on kitchen paper, then repeat with the remaining noodles.

To serve, arrange the chicken on a bed of crispy noodles with the black bean sauce drizzled over.

Recipe Source: BBC Good Food 2000/02 (February 2000)